Crispy Parmesan Chicken Strips

I had a couple of chicken breasts in the fridge so I decided to make my kids this easy crispy parmesan chicken strips recipe for dinner. My kids devoured these crispy parmesan chicken strips right up and my husband did too. The chicken was moist and tender inside with a nice crisp coating on the outside without being greasy.

Crispy Parmesan Chicken Strips

Ingredients:

• 2 boneless skinless chicken breasts, cut into same-sized strips
• 1 cup of buttermilk
• 1 tbsp hot sauce (I used Frank’s)
• 2 tsp garlic powder, (divided)
• 1 tsp onion powder, (divided)
• 1 tsp paprika, (divided)
• Sea salt and freshly cracked pepper, to taste
• 1 cup of panko
• 2 tbsp parmesan cheese, finely grated
• 2 tbsp flour
• 1 tbsp fine cornmeal
• 2 tbsp vegetable oil, (divided), more if needed

How to Make Crispy Parmesan Chicken Strips

Combine the buttermilk, hot sauce, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, and sea salt and freshly cracked pepper, to taste in a large zip lock bag.  Add the chicken strips to the mixture, seal the bag, and shake until well combined and the chicken is coated. Place into the refrigerator for 6 hours (or overnight).

Combine the panko, parmesan, flour, cornmeal,  1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, and sea salt and freshly cracked pepper, to taste together in a large dish.  Dip the chicken strips evenly in the panko mixture then place them on a plate.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once the pan is HOT add the chicken strips and cook until golden brown, about 3-4 minutes. Flip the chicken strips over and add the remaining oil to the skillet, if needed. Cook until the other side is golden brown and the chicken is cooked through, about 3-4 minutes.

Place on a paper towel to drain excess oil before serving. Serve with your favorite dipping sauce and enjoy.

Crispy Parmesan Chicken Strips

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Marinating Time:: 6 hours hours

Total Time: 6 hours hours 20 minutes minutes

Course: Main

Cuisine: American

Servings: 2 - 4

Author: Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

• 2 boneless skinless chicken breasts cut into same-sized strips
• 1 cup of buttermilk
• 1 tbsp hot sauce I used Frank's
• 2 tsp garlic powder (divided)
• 1 tsp onion powder (divided)
• 1 tsp paprika (divided)
• Sea salt and freshly cracked pepper to taste
• 1 cup of panko
• 2 tbsp parmesan cheese finely grated
• 2 tbsp flour
• 1 tbsp fine cornmeal
• 2 tbsp vegetable oil (divided), more if needed

Instructions

• Combine the buttermilk, hot sauce, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, and sea salt and freshly cracked pepper, to taste in a large zip lock bag.  Add the chicken strips to the mixture, seal the bag, and shake until well combined and the chicken is coated. Place into the refrigerator for 6 hours (or overnight).
• Combine the panko, parmesan, flour, cornmeal,  1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, and sea salt and freshly cracked pepper, to taste together in a large dish.  Dip the chicken strips evenly in the panko mixture then place them on a plate.
• Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once the pan is HOT add the chicken strips and cook until golden brown, about 3-4 minutes. Flip the chicken strips over and add the remaining oil to the skillet, if needed. Cook until the other side is golden brown and the chicken is cooked through, about 3-4 minutes.
• Place on a paper towel to drain excess oil before serving. Serve with your favorite dipping sauce and enjoy.

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